Effect of sterilization method and storage temperature on garlic paste quality

Abstract

      Nowadays, research on the garlic paste is still limited, therefore, this study was conducted to determine methods of processing and preserving garlic paste to ensure the best product quality. Both the sterilization temperature and storage temperature have an impact on the quality of garlic paste. After 120 days, the use of sterilization method at a temperature of 75 °C for 15 minutes, combined with cold storage at (5-10) °C, resulted in the highest allicin content (2.51 mg/g) and antioxidant capacity (41.18 %), while still maintaining the least color change (ΔE 8.99) compared to the other samples. The pH value of garlic paste product changed minimally or not significantly during storage. This study was conducted to identify suitable sterilization methods and storage temperatures for garlic paste products to prolong storage time while maintaining good product quality.